Amarone della Valpolicella Classico Doc

Marble clay

Corvina, Corvinone and Rondinella

last two weeks of September by hand

The grapes are placed in boxes of 4 kg of weight and put to dry for 90-120 days, in January the grapes are crushed followed by a slow fermentation process for 30-35 days.

In oak barrels over a period of at least 24 months

Deep ruby red

On the nose we smell of candied cherry and plums

Complex taste of candied cherries, plums, dark chocolate, with delicate and balanced tannins

Red grilled meat, game, matured cheese

16°-18°C (61°-64,5°F)

15 %

7 g/l

6.2 g/l

23.5g/l